Prepare the tray

• Grind some sugar on the tray and spread it out so the dalgona won't stick later.

Melt the sugar

• Put the sugar into the ladle.
• Wait a bit until the sugar looks a little clear-ish, then softly start to mix.
• Regulate the heat so the bottom doesn't burn.

Caramelize

• Once it begins to turn brown/gold, mix at a decent pace and make sure you get all the sugar chunks out.

Add the baking soda

• Add a pinch of baking soda and mix it in until the dalgona is consistent.

Shape and set

• Smack the dalgona onto the same sugared tray.
• Don't press it flat too quickly.